Hess, Napa Valley Recipe

Prepare lamb

Pat the lamb chops dry with paper towels. Season both sides generously with kosher salt (approx. 1/2 tsp per chop) and freshly ground black pepper. Let rest at room temperature for 20–30 minutes while you start other components so they come to room temperature for even cooking.

Sear lamb

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbs olive oil. When oil is shimmering, add lamb chops in a single layer without crowding (work in two batches if necessary). Sear 3 minutes on the first side until a deep golden-brown crust forms. Flip, add 1 tbs butter, smashed garlic cloves, and 1–2 rosemary sprigs to the pan, tilt pan and spoon melted butter over the chops while they finish (about 2–3 more minutes) for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time 1–2 minutes for desired doneness.

Rest lamb

Transfer seared chops to a warm plate and loosely tent with foil. Rest for 5–7 minutes while you finish the sauce and vegetables (resting redistributes juices and finishes carryover cooking).

Finish

When sauce is ready, spoon a little reduction on the plate, place lamb chops atop, and drizzle additional sauce. Garnish with a small sprig of rosemary if desired.

Sauté shallot

In a small saucepan over medium heat, melt 1 tbs butter or use 1 tbs olive oil. Add the minced shallot and sauté until softened and translucent, about 2–3 minutes, without browning.

Deglaze and reduce

Add 1 cup Cabernet Sauvignon to the saucepan and bring to a gentle boil. Using a wooden spoon, scrape any browned bits from the bottom of the pan if present. Reduce the wine by about two-thirds until syrupy and reduced to roughly 1/3 cup (this takes 8–12 minutes depending on heat).

Add stock and aromatics

Add 1 cup beef stock, 2 thyme sprigs, 1 tsp brown sugar and 1 tsp balsamic vinegar to the reduced wine. Bring to a simmer and reduce again until the sauce coats the back of a spoon, about 8–10 minutes. Total volume should reduce by roughly half creating a glossy sauce.

Strain and mount

Remove from heat and discard thyme sprigs. Strain the sauce through a fine-mesh sieve into a clean small pan or bowl to remove shallot solids for a silky finish. Return to low heat and whisk in the 2 tbs cold cubed butter, one cube at a time, until sauce is smooth and slightly thickened. Season with 1/2 tsp freshly ground black pepper and taste for salt; add a pinch if needed.

Cook potatoes

Place fingerling potatoes in a medium saucepan and cover with cold water by an inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size.

Mash and enrich

Drain the potatoes well and return them to the warm pot off heat to allow steam to escape for 1 minute. Add 2 tbs butter and 1/2 cup whole milk. Mash with a potato masher until mostly smooth but still slightly textured (fingerlings benefit from a little texture). Stir in 1/4 cup freshly grated Parmesan, 1 tsp salt and 1/2 tsp freshly ground black pepper. Adjust seasoning to taste. Keep warm until serving. Garnish with chopped chives if using.

Roast

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss baby carrots and haricots verts with 1 tbs olive oil, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Spread in a single layer and roast 12–15 minutes, turning once, until carrots are tender and slightly caramelized and green beans are bright and tender-crisp.

Finish

Remove from oven and transfer to a serving platter. If desired, finish with a small pat of butter or a drizzle of good olive oil.